36 cherry tomatoes
6 oz Garden Veggie cream cheese (or use garlic herb cheese)
2 tbsp buttermilk
1/2 C shredded cheddar cheese
Cut the tops off tomatoes and gently remove seeds and pulp using a melon baller or small spoon. Invert on lined baking sheet and drain. In food processor put cheese and buttermilk; whirl until smooth. Add cheddar and pulse 2 or 3 times.
Put in pastry bag with star tip, pipe into tomatoes. Chill in refrigerator for 1 hour.
Friday, April 10, 2009
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